Egg roast

Boiled egg – 4

Onion – 3 (sliced)

Green chilly – 1

Ginger – 1 tsp (crushed) 

Garlic  – 1 tsp (crushed)

Tomato – 1 (chopped)

Chilli powder – 1 tsp

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Garam masala powder – ¼ tsp

Mustard seeds – ½ tsp

Curry leaves – 2 sprigs

Oil – 2 tbsp

Coriander leaves – a handful

Salt – to taste

1. Heat oil in a pan and splutter mustard seeds.

2. Then add onion, green chili, curry leaves, and saute till it turns translucent.

3. Add ginger and garlic and saute for few minutes.

4. Add chopped tomato and cooked well.

5. Add chilli powder, coriander powder, turmeric powder, garam masala and mix well till the raw smell goes.

6. Add half cup water and salt.

7. When the gravy starts to boil add eggs.

8. Cover the pan and cook for 5 to 10 minutes in low flame.

9. Garnish with coriander leaves.